These Irresistible Sourdough Discard Chocolate Chip Cookies are soft, chewy, and packed with melty chocolate chips in every bite. The secret twist? Using sourdough discard adds a nice tang and depth of flavor that makes these cookies stand out from your usual chocolate chip batch.
I love making these cookies whenever I have extra sourdough starter to avoid wasting it. It’s such a simple way to bake something delicious while being kind to the starter. Plus, the little bit of tang blends perfectly with the sweetness of the chocolate chips—it’s a fun flavor combo that might surprise you!
My favorite way to enjoy these cookies is fresh from the oven with a tall glass of cold milk or a cozy cup of tea. They’re perfect for sharing with friends or keeping them all to yourself (no judgment here!). If you want them even softer, just warm them up a bit before eating. Trust me, these cookies will quickly become your go-to treat.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Sourdough Discard: This adds a subtle tang and extra moisture to the cookies. If you don’t have discard, you can swap it for an equal amount of yogurt or sour cream to keep that slight tang and softness.
Butter: Unsalted butter is best here to control salt levels. Using melted butter can make cookies thinner and chewier; softened gives you a soft but structured cookie.
Sugars: The combo of granulated and brown sugar balances sweetness and chewiness. Brown sugar adds moisture, which helps keep the cookies soft.
Chocolate Chips/Chunks: I prefer chunks for big melty pockets of chocolate. Use semisweet or bittersweet depending on how sweet or rich you want your cookies.
How Can I Get Soft, Chewy Cookies with Crispy Edges?
The secret is balancing mixing, baking time, and cooling:
- Beat the butter and sugars well but add dry ingredients gently to avoid overmixing. Overmixing can make cookies tough.
- Scoop dough onto baking sheets spaced apart to let them spread evenly.
- Bake at 350°F for about 10-12 minutes. Watch for golden edges but slightly soft centers—they’ll firm up as they cool.
- Let cookies cool on the sheet for 5 minutes before moving to a wire rack. This helps them set while staying chewy.
Equipment You’ll Need
- Mixing bowls – I use one large bowl for wet ingredients and another for dry to keep things organized.
- Electric mixer or hand whisk – makes creaming butter and sugar fast and smooth.
- Measuring cups and spoons – precise measurements help the cookies turn out perfectly every time.
- Baking sheets – flat, rimmed sheets prevent the cookies from spreading too much.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easy.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
- Scoop or spoon – for evenly sized cookies so they bake at the same rate.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for extra crunch and a nutty flavor that pairs well with chocolate.
- Mix in white chocolate chips and dried cranberries for a sweet and tart combo I love around holidays.
- Try swapping half the chocolate chips for peanut butter chips to give the cookies a creamy, salty twist.
- Sprinkle a pinch of cinnamon or espresso powder into the dough for subtle warmth and depth.
Irresistible Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1/2 cup sourdough discard (unfed)
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semisweet or bittersweet chocolate chunks or chips
- Flaky sea salt (optional, for sprinkling on top)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes of prep time and 10-12 minutes for baking each batch. Plan on a few extra minutes to let the cookies cool before enjoying. Overall, you can have warm, fresh cookies ready in under half an hour!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easy.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter with granulated sugar and brown sugar until creamy and smooth. Add the sourdough discard and mix it in until combined. Then, add eggs one at a time, beating well after each addition, and stir in vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Fold in the chocolate chunks or chips evenly throughout the dough.
3. Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them roughly 2 inches apart to allow spreading. Optionally, sprinkle a pinch of flaky sea salt on top of each cookie for a delightful salty-sweet contrast.
Bake for 10-12 minutes, or until the edges turn golden brown but the centers remain slightly soft to the touch. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious homemade sourdough discard chocolate chip cookies! Soft, chewy, and full of rich chocolate flavor with a subtle tang from the sourdough discard — perfect anytime.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard completely in the fridge overnight and stir it well before using. This helps maintain the right texture in your cookie dough.
Can I Substitute Chocolate Chips with Other Mix-Ins?
Absolutely! You can swap chocolate chips for nuts, dried fruit, or even white chocolate chips to customize your cookies to your taste.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To refresh their softness, warm them in the microwave for 10-15 seconds before enjoying.
Can I Freeze the Cookie Dough or Baked Cookies?
Yes, you can freeze cookie dough balls on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to bake time. Baked cookies freeze well too—thaw at room temperature before eating.
